Cook potatoes in a steamer basket over a saucepan of boiling water for 15 minutes or until just tender. Add the cauliflower and brussels sprouts and cook for 5 minutes. Add the broccoli and cook for 4 minutes or until vegetables are tender. Refresh under cold running water. Drain and set aside for 10 minutes to cool.

Step 2

To make the dressing, combine the lemon juice, oil, horseradish and garlic in a jug. Season with salt and pepper. Use a fork to whisk until well combined.

Step 3

Cut the potatoes in half lengthways. Combine the capsicum, sprouts and green shallot in a large bowl. Add the potato, cauliflower, brussels sprouts and broccoli. Pour the dressing over the salad and gently toss until combined. Serve immediately.

Ratings & Comments

Ratings & Comments

This is for garlic lovers! I didn't have broccoli or horseradish. I used Dijon mustard instead MMM. My husband and I were both sick and we ate this with our roast. Even he liked it and he doesn't like vegi's - thanks I will be making this again.